Fire Roasted Tomato Basil Soup

I created this recipe for our January Rally event in Calgary. It was a huge hit! I made it all in my Vitamix at the table and so it really could be, with a little prep, a great travel meal too. We often travel with our Vitamix to big events so we can make breakfast smoothies in our room ( and get a few more minutes of shut-eye!).


28 oz. can of Fire Roasted Diced Tomatoes (Or oven roast 3 cups/1.5 lbs of tomatoes)

4 – 5 cloves of garlic, roasted

1 thinly sliced onion, caramelized with a bit of veg. oil (a mild avocado oil is my fav)

¾- 1 ½ cups of water or vegetable stock, thin to preference

1-2 toothpicks of Oregano+ oil

1 drop Basil+ oil

1-2 drops Black Pepper+ oil

Roast garlic in oven and caramelize the onion in a frying pan. Add tomatoes to the blender with water, garlic, and onions. Blend until smooth. You can at this time if using a high powered blender, blend till its all warm. If not, warm up in a pot and once sufficiently heated, add oils to taste and serve.

Optional Add-Ons:

Light/Regular coconut milk for a creamy vegan soup

Whole dairy milk/heavy cream for a creamy texture

Parmesan cheese, for a tangy, flavor enhancing flavor

Do not use Crushed Fire Roasted Tomatoes in the can. I find it didn’t make as nice a soup.

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